High-Volume Vanilla Cupcakes
When it comes to delightful baked goods, few things hold a candle to the simple pleasure of homemade vanilla cupcakes. These high-volume vanilla cupcakes are a perfect balance of fluffy texture and sweet flavor, making them an ideal choice for gatherings and celebrations. Whether it’s a birthday party, a bake sale, or simply a treat for yourself, these cupcakes are guaranteed to be a hit. In this post, we’ll explore why you’ll love this recipe, share some pro tips, and provide you with a detailed ingredient list and step-by-step directions.
Why You Will Love This Recipe
There are countless reasons to love these high-volume vanilla cupcakes. For starters, the rich vanilla flavor is like a warm hug, enveloping you in sweetness with every bite. The recipe yields a massive quantity, making it perfect for parties or batch baking. Plus, the process is straightforward, meaning you can whip up a large batch with minimal fuss. Whether you frosted them with classic buttercream or adorned them with sprinkles, these cupcakes will surely please kids and adults alike. You can also customize them with various add-ins or toppings to suit your taste.
Pro Tips for Making High-Volume Vanilla Cupcakes
1. **Use Room Temperature Ingredients:** Ensure that your eggs and butter are at room temperature for a smooth batter. This helps create a fluffy texture.
2. **Don’t Overmix:** When combining the wet and dry ingredients, mix only until just combined. Overmixing can lead to dense cupcakes.
3. **Use a Cookie Scoop:** To achieve uniform sizes, use a cookie scoop to fill your cupcake liners.
4. **Cool Completely Before Frosting:** If you want to use frosting, let the cupcakes cool completely on wire racks to prevent melting.
5. **Experiment with Flavors:** Add different extracts or mix-ins, such as chocolate chips or fruit, to create unique variations of these cupcakes.
Ingredients
Here’s what you’ll need to make your high-volume vanilla cupcakes:
- Dry Ingredients:
- 6 cups (750g) all-purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 6 cups (1.2kg) granulated sugar
- Wet Ingredients:
- 3 cups (680g) unsalted butter, softened
- 8 large eggs
- 3 cups (720ml) whole milk
- 4 tbsp vanilla extract
Instructions
Step 1: Preheat your oven to 175°C (350°F) and line your cupcake pans with paper liners. Make sure to prepare enough pans to accommodate all the batter.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for later use.
Step 3: In a separate large bowl or stand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy. This process will take about 3-4 minutes. It’s essential to beat the mixture well to incorporate air for light and fluffy cupcakes.
Step 4: Add the eggs one at a time, ensuring that you beat well after each addition. This helps to fully incorporate the eggs into the mixture, leading to a better texture.
Step 5: Once all the eggs are incorporated, mix in the vanilla extract until combined. This step adds the delightful vanilla flavor to your cupcakes.
Step 6: Now it’s time to combine the dry ingredients with the wet mixture. Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; overmixing will lead to tough cupcakes.
Step 7: Fill your cupcake liners about two-thirds full with the batter. This allows room for the cupcakes to rise without overflowing.
Step 8: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Keep a close eye towards the end of the baking time to ensure they don’t overbake.
Step 9: Once baked, let the cupcakes cool in the pans for about 5 minutes. Then, carefully transfer them to wire racks to cool completely before frosting or serving.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can bake these cupcakes a day in advance. Store them in an airtight container at room temperature or freeze them for longer storage.
2. Can I use a different type of flour?
While all-purpose flour is recommended for its texture, you can experiment with cake flour for an even lighter texture. Adjust the quantity as needed.
3. What kind of frosting pairs well with these cupcakes?
Classic buttercream frosting, cream cheese frosting, or even whipped cream complement these vanilla cupcakes beautifully.
4. How long do the cupcakes last?
These cupcakes can be stored in an airtight container at room temperature for up to three days or in the fridge for about a week.
5. Can I make these cupcakes gluten-free?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for regular all-purpose flour. The texture may vary slightly.
Conclusion
These high-volume vanilla cupcakes are a fantastic treat that embodies the joy of baking. With their soft texture and delicious vanilla flavor, they are sure to be a crowd-pleaser at any gathering. By following the ingredients and step-by-step guidance provided, you’ll create an impressive batch of cupcakes everyone will love. Don’t forget to get creative with frosting and decorations to make them your own. Enjoy your baking adventure!
